1. Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, whisk together flour, sugar, cinnamon, baking soda and salt.
3. Add eggs, oil, maple syrup and vanilla to flour mixture. Using an electric mixer on medium speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on high speed for 1 minute. Gently stir in apples and pecans.
4. Spread batter evenly in prepared pan.
5. Bake in preheated oven for about 70 minutes or until a piece of uncooked spaghetti inserted in the center comes out with a few moist crumbs attached. Let cool in pan on a wire rack for 20 minutes, then invert cake onto rack.
6. Pour 1/2 cup of the glaze over warm cake and let cool completely. Drizzle the remaining glaze over cooled cake.

For the Maple Glaze
1. In a medium saucepan, combine brown sugar, salt, butter, maple syrup and milk.
2. Bring to a boil over medium-high heat, whisking constantly.
3. Boil, whisking, for 2 minutes, until sugar is dissolved.
4. Let cool for 5 minutes. Use while still warm.